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Changes in the quantity and quality of gluten during the aging of flours of some improved Indian wheats.
Austin, A. (1963) Changes in the quantity and quality of gluten during the aging of flours of some improved Indian wheats. Food Science, 12. pp. 68-70.
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Food Sci, February 1963 Vol. 12, No.3, pp. 68-70.pdf - Published Version Restricted to Registered users only Download (103kB) |
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | aging, wheat flours, physical properties, gluten |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 14 Aug 2014 05:42 |
| Last Modified: | 14 Aug 2014 05:42 |
| URI: | http://ir.cftri.res.in/id/eprint/3355 |
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